White Bean Salad Recipe
2 1/2 cups cooked white beans (drained and rinsed if using canned)*
3 large stalks celery, sliced
1 small onion, diced
1 small green or red pepper, diced
1/2 cup black olives, drained
2 cups cherry tomatoes, halved
3 tablespoons olive oil
5 tablespoons white vinegar
1/4 cup sugar
1/2 teaspoon dry mustard
1 clove garlic, minced
1 pinch paprika
*Did you know... rinsing canned vegetables can remove as much as 40% of the sodium used during the canning process?
Combine beans, celery, onion, bell pepper, olives and tomatoes in a large bowl and mix well. Mix remaining ingredients together and pour over bean mixture. Toss well, cover and refrigerate at least 4 hours to allow flavors to mix. Salt and pepper to taste.
Makes 12 Servings
Serving Size: 6 ounces
|nutrients per serving|
|total fat:||4 g (30% of calories)|
|saturated fat||1 g|
|carbohydrate:||18 g (56% of calories)|
|protein:||4 g (14% of calories)|
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